Chicken Keema and Egg
Try this great variation to the classic Chicken keema and Egg recipe - a perfect protein packed delight for those who loves to eat eggs and chicken. In about 30 minutes, you have an incredibly flavorful meal.
Servings 4
Ingredients
- 500 gm chicken mince or any other mince keema
- 2 tablespoon vegetable oil
- 1 teaspoon garlic paste
- 1 teaspoon chopped ginger
- 1 small onion chopped
- 2 to matoes finely chopped
- 1 teaspoon cumin powder zeera powder
- 1 teaspoon coriander powder
- 1/2 teaspoon turmeric powder
- 1 teaspoon Thai red curry paste
- 8-10 curry leaves
- 2 tablespoon hot and sweet sauce
- 1/2 teaspoon mustard paste
- 4 hard boiled eggs.
- Salt to taste
- For Garnishing
- 1 double fried egg
- 1 tablespoon coriander chopped
Instructions
Method
- Heat oil in a wok or deep pan over medium heat. Saute the onion in it.
- Add garlic and ginger.Cook and stir for 1 minutes. Then add tomato. Season with powdered spices and salt. Stir well.
- Add thai curry paste, curry leaves and chicken mince. Cook and stir for 5 minutes or until meat is no longer pink.
- Add hot and sweet sauce and mustard paste. Mix well.
- Cover and simmer for 10-12 minutes on a medium flame or until half done.
- Fry the keema on high flame for 3 minutes. Add a little water and cook for another 10 minutes. Finally mix in the shredded egg .
- Garnished with wedges of hard boiled eggs and chopped coriander. Chicken Keema and Egg is ready to serve.
Notes
Serving Suggestions:
Serve with boiled rice or chapati.
Serve with boiled rice or chapati.